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+ servings
Eye Ball Hot Cocoa Bombs
Prep Time
20 mins
Take that chill off during Halloween festivities with these Eyeball Hot Cocoa Bombs. Made with creamy candy melts, delicious cocoa mix, and tasty mini marshmallows, they’ll be a creepy hit! Watch the realistic chocolate eye melt into some warm milk, and stir to combine for the perfect cold evening drink.
Course: Drinks
Cuisine: American
Keyword: halloween cocoa bombs, halloween hot chocolate, spooky cocoa bombs
Servings: 6 cocoa bombs
Author: Jackie
  • 2 cups White Candy Melts
  • ¼ cups Red Candy Melts
  • ¼ cups Blue Candy Melts
  • ¼ cups Green Candy Melts
  • ¼ cups Black Candy Melts
  • 2 cups Hot Chocolate Mix
  • 3 cups Mini Marshmallows
  1. Place each of the candy melts in separate microwave safe bowls and melt in the microwave per the directions on the package.
  2. Place the red, black, blue and green melted candy melts into separate zipper-top bags or piping bags, with a very small corner cut out.
  3. Drizzle a small quarter-sized circular spot of black candy melt into the bottom of each of 6 the molds. If the chocolate is not in a distinct circle, you can swirl the chocolate with a toothpick to smooth the edges to make it more of a circle. Place the molds in the freezer for 3-5 minutes to allow the chocolate to set.
  4. Remove the mold from the freezer and drizzle a small amount of blue or green candy melts over the black dot, letting it drizzle over the edge of the black, to create the colorful portion of the eye hape, again using a toothpick to ensure that the shape is circular, if desired.
  5. With the red candy melts, cut off the tiniest corner of your zipper-top bag or piping bag, then drizzle the veiny squiggle shapes over the entirety of the six molds with the colorful chocolate, overlapping and randomly located in every direction. Place the molds in the freezer for 3-5 minutes to allow the chocolate to set.
  6. Remove the mold from the freezer and place 1 tablespoon melted white candy melts into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with all 12 bomb mold halves, both the pre-made colorful molds and the molds yet unused.
  7. Place the chocolate filled bomb molds into the freezer for 5 minutes.
  8. Remove molds from the freezer and gently peel the molds away from the chocolate, leaving the chocolate cups loose.
  9. Fill the colorful 6 molds with 2 tablespoon hot chocolate mix and 6-8 mini marshmallows.
  10. Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  11. Press one of the empty bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  12. Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb. If desired, add more of the chocolate melts to help shore-up that joint.
  13. Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
  14. To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!